Posts By jmtakashima

The modern version of the Pisco Sour wasn’t born until late 1920s, when bartender Mario Bruige added Angostura bitters and egg white. However, the Pisco Sour can trace its origins much further back to the creation of its base: the strong, brandy-like liquor, Pisco.
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Only distilled run made from sugar cane juice from Brazil can be called Cachaca. To make cachaça, sugarcane is washed and pressed through large metal rollers to extract the juice. Then, the juice is filtered and fermented. The sugarcane juice is fermented from one to three days then distilled, cooled and filtered again. The result is a white rum that has notes of raw sugar cane and the leavening agent that the individual distiller uses to make their own special blend. This drink is server the traditional way with little other than the Cachaca in the drink to enjoy the true flavor.

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An aperitif the Negroni is a classic drink from 1919. Slightly bitter, many people double the amount of gin since the flavors of the Campri and sweet vermouth are no longer needed to mask the flavor of gin that would have been available during that time.
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In the Blueberry Mint Lemon drop Cold River Blueberry Vodka gives the taste of fresh blueberries allowing for enjoyment regardless of the season.

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Behind the bar looks at spirits from craft distillers where ever possible.  While the big guys are good sometimes the small guys are even better!  They start with potatoes and …
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Bully Boy Distillers Bully Boy Distillers Tour:

I recently had the pleasure of being invited to take a tour of the Bully Boy Distillers distillery by my friend and newest …
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Great stand alone cocktail or perfect for creating a batch for a party. Light with just the right amount of kick this punch goes down as well as it looks.
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Perfect for summer brunches, pool parties and spring weddings White Summer Sangria is light fruity and full of taste. Simply beautiful!
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Beautiful and light with a hibiscus simple syrup to add that touch of difference. This is a cocktail you will go back to again and again.
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Invented at the Ritz Hotel in Paris in 1925 by Frank Meier or a permutation of the Buck’s Fizz, that may be lost to history. Either way Mimosa is a classic cocktail from the 20’s that is still going strong.

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